Re: [CH] pickled

GarryMass@aol.com
Thu, 23 Sep 1999 09:55:59 EDT 

In a message dated 9/99 1:51:54 AM Eastern Daylight Time, 
av8d-ysb@asahi-net.or.jp writes:

<< I toss the lot into boiling water for 4-5 minutes to blanche them, leaving
 them in the hot water,   ...          then boil the jars for 15 minutes >>

Can't swear to it but the times seem longish, and allowing them to sit in 
boiled water while filling jars is a lengthy "post blanching" treatment.
I prefer to "fresh pack" for crispness as follows: 
(got this one from a French Sour Pickle Recipe)

Fresh Pack Sour Chiles

2 lb green or ripe chiles
3 tbsp pickling salt
2 qt water
3 cups white vinegar, 5% acidity
4 small white onions, peeled
4 large garlic cloves
4 tsp mustard seeds
4 tsp Mexican oregano 
Wash chiles; pierce. Place chiles in large bowl. Sprinkle with salt and cover 
with water. Let stand overnight or 24 hours; drain well. 

Heat vinegar in medium saucepan to boiling. 

Pack chiles in 4 hot, sterilized pint jars. Place 1 tsp Mexican oregano, 1 
onion, 1 garlic clove, and 1 tsp mustard seeds in each jar. Pour boiling 
vinegar over chiles, filling to within 1/4 inch from the top. Stir and 
compress with sterilized rubber spatula.  Adjust lids. 

Process in boiling water 10 minutes. Start to count processing time when 
water in the canner returns to boiling. 

Remove jars. Cool on racks 12 to 24 hours. Check for airtight seal. Yield: 4 
pints. 

OR follow this pickled cuke recipe (note the lower times similarity)

QUICK PROCESS DILL PICKLES 
7 - 9 pint (500 mL) jars 
This recipe is easy but requires some "day before" preparation. First the 
cucumbers are soaked in a brine overnight, then they are placed in jars and 
processed. This method is much faster and easier than the fermented type of 
dill pickles. 

8 lb 4 inch (10 cm) pickling cucumbers 3.6 kg 
1 1/4 cup pickling salt, divided 300 mL 
6 cups vinegar 1.5 L 
1/4 cup sugar 50 mL 
2 tbsp pickling spice 25 mL 
7 - 9 tsp mustard seed 35 - 45 mL 
7 - 9 heads fresh dill 7 - 9 
OR 
7 - 9 tsp dill seed, about 1 tsp (5 mL) per pint (500 mL) jar 35 - 45 mL 

Wash cucumbers. Cut 1/16 inch (0.2 cm) slice off blossom ends and discard. 
Leave 1/4 inch (0.5 cm) of stem attached. Place cucumbers in large glass, 
stainless steel or enamel container. Dissolve 1/2 cup(125 mL) pickling salt 
in 32 cups (8 L) water; pour over cucumbers. Let stand 12 hours or overnight. 
Preserving Day 
Fill boiling water canner with water. Place 9 clean pint (500 mL) mason jars 
in canner over high heat. 
Place Snap Lids in boiling water; boil 5 minutes to soften sealing compound. 
In a large stainless steel or enamel saucepan, combine vinegar, sugar and 
remaining salt with 8 cups (2 L) water. Tie pickling spice in a large square 
of cheesecloth, creating a spice bag and add to saucepan; bring to a boil. 
Drain brine from cucumbers. In a hot jar place 1 tsp (5 mL) mustard seed and 
1 head fresh dill OR 1 tsp (5 mL) dill seed. Pack cucumbers snugly into jar 
to within 3/4 inch (2 cm) of top rim. Add boiling liquid to cover cucumbers 
to within 1/2 inch (1 cm) of top rim (head space). Remove air bubbles by 
sliding rubber spatula between glass and food; readjust head space to 1/2 
inch (1 cm). Wipe jar rim removing any stickiness. Center Snap Lid on jar; 
apply screw band just until fingertip tight. Place jar in canner. Repeat for 
remaining cucumbers, seasonings and pickling liquid. 
Cover canner; return water to a boil; process 10 minutes at altitudes up to 
1,000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve 
downward.) Remove screw bands; store separately. Wipe jars, label and store 
in a cool, dark place.